SCONES A LA FLORENCE
1 1/2 c. flour
3 Tb. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, chilled
1 large egg
1 Tb. milk
1/2 tsp. vanilla extract
1/2 c. raisins
1 egg yolk mixed with 1/2 tsp. water for glaze (optional)
3 Tb. pine nuts or slivered almonds
Preheat oven to 375ºF. Lightly butter a baking sheet.
In large bowl stir together the flour, sugar, baking powder and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. In small bowl, stir together egg, milk and vanilla. Add milk mixture to flour mixture and stir to combine. Stir in the raisins. With lightly floured hands, divide dough into 6 equal-sized pieces (about 1/3 c. each). Shape into balls and press into 2 1/2" diameter circles on prepared baking sheet, leaving about 3" between scones. Brush top and sides with egg mixture and top each with 1/2 Tb. pine nuts. Press nuts lightly into dough. Bake for 20-25 min. or 'til cake tester or toothpick inserted into the centers of a scone comes out clean.
Remove baking sheet to wire rack and cool 5 min. Using spatula, transfer scones to wire rack to cool. Serve warm or cool completely and store in airtight container.
Pairs Well With
"Inspired by Pane del Pescatore (bread of the fisherman), a scone-like bread from Il Fornaio, a bakery off the Ponte Vecchio in Florence, Italy, these scones are filled with raisins and topped with pine nuts. Good any time of day."